Roast the Besan - In a thick heavy bottom pan, add the ghee and allow it to heat. Now add the besan and on low to medium heat, keep roasting the besan by continuously stirring it for 15-20 minutes until the besan turns golden brown.

Texturize the Besan - If using coarse besan then skip this step. Tip - splash a tablespoon of water into the pan and keep stirring again for 2-3 minutes until you start seeing a coarser texture of the besan.

Cool the mixture - Once the besan is completeky roasted, transfer it into wide mixing bowl or parath and allow the mixture to cool down for about 8-10 minutes until the mixture is warm enough to hold in your hand. Tip -Don't let the mixture cool in the same wok, chances are the besan could still stick to the bottom of the pan and burn, leaving a bitter flavor.

Add Sugar & Cardamom - If you have boora or tagar handily available add that to the bowl or (Tip) add the powdered sugar and regular sugar or even a combination of powdered and regular along with the cardamom. Mix well, making sure there ae no lumps.

Shape the Ladoos - Take a little bit of the mixture in your hand and roll it into a tight ball. Do this for all the mixture. If you like, press a nut of your choice like almond, pistachio or almonds on each ladoo. Allow the ladoos to take their shape, keeping them aside for another 30 minutes.